http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103652748-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_efc256f04e42624e8f81e3d32d9dc888 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2498d5975a4639d2f388f9f5e625092c |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103652748-A |
| titleOfInvention | Dried bamboo shoot and manufacture method thereof |
| abstract | The invention discloses a dried bamboo shoot and a manufacture method thereof. The manufacture method comprises the following steps: S1, shucking fresh bamboo shoots, S2, boiling the bamboo shoots, S3, dewatering the bamboo shoots, S4, processing the bamboo shoots with salt, S5, drying the bamboo shoots, S6, cleaning the bamboo shoots, and S7, packaging the bamboo shoots, wherein in S2, salt water is boiled in a boiling device and then laid into the bamboo shoots layer by layer; the salt water is prepared through water and salt according to the ratio of (4.8-5.2): (1.8-2.2) in part by weight; during the boiling process, 12 to 13 parts of bamboo shoots are laid, then 1.4 to 1.6 parts of salt is added, and the boiled bamboo shoots are 34 to 36 parts; after the bamboo shoots are boiled through big fire for 24 to 26 minutes and the bamboo shoots in the bottom layer are boiled thoroughly, the bamboo shoots are stirred and fried to ensure that upper and lower layers of the bamboo shoots are exchanged, and then the bamboo shoots are boiled again for 14 to 16 minutes and taken out; in S4, the bamboo shoots dewatered in S3 are processed through salt, the bamboo shoots and salt are sufficiently stirred according to the ratio of 100: (4.8-5.2) in part by weight, and then laid into a salt processing device and pressed layer by layer, and the salt processing time is 4 to 6 days. The dried bamboo shoot manufactured through the method keeps the nutritional ingredients of the bamboo shoots, the pulp quality is delicate, the taste is crispy, and the preservation time is long. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110326756-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108813473-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106974224-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114128748-A |
| priorityDate | 2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 19.